Chicken Saltimbocca -

1/2 c Buttermilk

2 Boneless chicken breasts

- each split in half 4 sl Ham

8 Fresh sage leaves; -

1 ts -Dried Sage

1/2 c Flour

2 c Cooking oil

2 sage leaves or some dried sage inside. Place the breasts in the buttermilk and place in the refrigerator for 20 minutes. Turn the breasts over and let sit another

20 minutes. Heat a 1-inch depth of oil in a heavy skillet to

375F. Oil is hot enough for frying when a droplet of water bubbles and 6 minutes, turn and cook until a golden brown crust forms, about another

6 to 8 minutes. Remove the breasts and drain on an absorbent towel. Serve immediately.